Hot Pitta Pesto Pizza

Try saying that with a mouthful of beer while watching The Eurovisison song contest, which is exactly what I did on Saturday. Beware these tasty little pizzas pack a substantial kick and should be enjoyed sparingly... more as a convenient meal treat to enjoy with friends.


  • 4 wholewheat pittas
  • 1 tin chopped tomatoes
  • 4 cloves garlic
  • 1 small onion
  • 2 tsp Chilli flakes
  • 1 tsp Cayenne pepper
  • 100g grated low fat mozzarella
  • 5-6 sundried tomatoes
  • 50g Roasted Pine nuts {I had previously roasted in oven for 5-8 minutes}
  • A Large bunch of basil

What to do

  1. To make the tomato pizza base I fried the onion and two cloves of the garlic in a drizzle of olive oil, added the chopped tomatoes and spices and cooked until it formed a relatively thick paste.
  2. To make the pesto I added the pine nuts, a large handful of basil, some olive oil and 2 cloves of garlic and whizzed quickly in the food processor {its not an exact science I know, but I was in a hurry, LITHUANIA WERE UP NEXT AND I WAS EXPECTING BIG THINGS}
  3. I then smeared the tomato base on the pitta pockets, added the mozzarella, sundried tomatoes and pesto and grilled for about 8-10 minutes until the cheese melted and browned a little.
  4. Get back to your scoresheet!